Roasted Ratatouille

Serves 6

The classic Provencal vegetable stew, this time made by roasting the vegetables in the oven. Serve it hot or cold, and it tastes even better the next day.

3 T extra virgin olive oil
1 medium eggplant
1 lb zucchini (about 3 medium)
1 large yellow or red onion
1 green bell pepper
1 red or yellow bell pepper
5 garlic cloves, minced
3-4 medium tomatoes (Roma is best)
1⁄4 c chopped basil
1-2 sprigs fresh rosemary
1-2 sprigs fresh thyme Kosher salt and black pepper
2 t herbes de Provence
1 T tomato paste
2 T chopped parsley

Peel the eggplant and dice the flesh into 1⁄2” x 1⁄2” cubes. Toss the eggplant cubes with 1 teaspoon salt, transfer to a colander and let drain while you prepare the other vegetables (up to two hours).

Preheat the oven to 425 degrees.

Slice the zucchini into rounds 1⁄2” thick. Set aside. Halve then slice the onions into 12” slices. Core and seed the peppers and slice thickely. Mince the garlic.

Blanch the tomatoes for 15 seconds in a pot of boiling water. Use a slotted spoon to remove them to a bowl of ice water. Drain, peel (the skins will slip right off), and core the tomatoes. Cut them in half and squeeze to remove most of the seeds and some juice as well. Chop the flesh into large pieces.

On a large sheet pan, spread 3 tablespoons of olive oil. Add the eggplant, zucchini, onions, peppers, tomatoes, rosemary and thyme to the pan and gently toss to coat with oil. Sprinkle vegetables with salt and pepper and roast in the top part of the oven for 20 minutes. Add the garlic to the pan and roast for 15 minutes more until the vegetables are softened and beginning to brown. Remove vegetables from the oven and scrape into a medium heavy pot or Dutch oven. Make sure to get all the oil off the pan and into the pot. Add the herbes de Provence, tomato paste, turn heat to medium and simmer to meld flavors, about 15 minutes.

Taste for seasoning, adding more salt and pepper if needed. Remove the rosemary and thyme sprigs before serving. Top with parsley and serve with rice or pasta.

Classic Basil Pesto

A classic sauce for pasta, but great to have on hand anytime. I always keep a jar in the fridge.

Yields about 2 cups

2 c rough chopped basil
1⁄2 c extra virgin olive oil, more if needed
2 garlic cloves, chopped
1⁄2 c grated parmesan cheese
1⁄4 c pine nuts
Kosher salt and black pepper

Pulse the basil, garlic, pine nuts in a food processor until chopped. Add 1⁄2 cup of olive oil and pulse until smooth. If it’s too thick, add additional oil and pulse. Stir in cheese, and taste for salt and pepper. Can be frozen for up to 3 months (however, better to freeze it without the cheese, so if you know you’re freezing, omit cheese and add it in when you use it once thawed).

Roasted Ratatouille with Classic Basil Pesto